Equipment

Ingredients

Recipe Directions

1. Place the almonds only (do not add the honey or salt) into your food processer.

2. Food process your almonds. Keep scraping the sides. At first, the almonds will just be all powdery and you'll think you need to add liquids. But do NOT add any liquids. Just keep processing them and scraping the sides. Seriously, keep processing and scraping the sides for approximately ten minutes. (Yes, that's right, 10 minutes!!) You'll see that your almonds will eventually turn kind of doughy. Keep processing them... They'll turn buttery if you process long enough.

3. After approximately ten minutes of food processing (could be a bit longer or a bit less depending on the strength of your food processor), your raw almond butter recipe is basically ready. Please wear ear protection, by the way! This is a long and loud process.

4. Once you've got the consistency you like, add the honey and salt and mix by hand.

This is a great replacement for peanut butter. And much healthier, too!

WARNING: DO NOT PROCESS FOR LONGER THAN 10 MINUTES TOTAL. IF YOU LET YOUR FOOD PROCESSOR GO FOR LONGER YOU MAY BURN OUT YOUR FOOD PROCESSOR'S ENGINE. BIG THANKS AND APOLOGIES TO S. WHO CALLED TO LET ME KNOW THAT THIS RECIPE KILLED HER BRAND NEW, NEVER USED KITCHENAID FOOD PROCESSOR THAT WAS NO LONGER UNDER WARRANTY :(

All

Hi , I just tried to make some almond butter with 2C of roasted dry almonds, some coconut oil, honey and even a bit of avocado oil but it didn't turn in to a paste.It's very dry and gritty still.Could it be my old General Electric food processor thats the problem here? Should I be buying a modern Ninja processor or something?

Hi Danielle! You must follow instructions EXACTLY! :) Getting the almond butter to turn oily/ pasty is touchy, and you shouldn’t add any other ingredients until AFTER the almond butter has reached the consistency that you want. That was the problem.

I made a batch (16 oz/500g) this morning. I did not use anything except raw almonds, no salt and no honey. You have to be patient when using a food processor, it takes about 25 minutes of running time. The trick is to let you processor rest and cool as often as needed. I let it cool every 5 minutes for about 15 minutes. I did not soak them and I did not remove the skins, just whole organic raw almonds..... it turned out wonderful!!!

From my research almonds and almond butter can be stored for months in the fridge. (or in a cool dark place as long as you do not get other foods mixed in, like jelly on the knife you dip in the jar) keep it clean by using clean knives or spoons

I just tried this for the first time. At first, it went really well! Then I added the honey and salt - and mixed it by hand. It seemed to back to the dough consistency. I put it back in the processor - and it's like starting over. Any tips?

Mike's Review

Raw almond butter recipe

5

5 out of 5

The ist time I used just raw almonds - lovely gooey nut butter was the result.
2nd time I used 1 cup Almonds, 1 cup cashews and 1 cup Brazil nuts which I all soaked over night as many recipes on the net ask for this.
Currently I have after 30 mins of on and off blending (Vitamix blender) a steaming hot thick paste of expensive organic nut muck.
It smells like bread dough.....I'll be back in a minute - I have an idea!...

Now I know how Frankenstein felt with his first failed attempts ...
I thought in my wisdom that a little water and oil would lubricate proceedings and get this butter buttery!
However now I really have just a semi cooked yeasty smelling container of muck and and a rather annoyed at the cost (BUT HOW DO WE NOT LEARN BY EXPERIMENTATION!)of this tradegy partner who is giving me the evils and mumbling under her breath about waste and not thinking things through.
Is there any way of getting this train back on track or am I to sit amongst the wreckage?
HELP!

I used raw almonds that I had soaked for 8 hours, then removed the skins. They were still moist from the soaking when I put them into our new multi-blade Ninja. It crumbled the almonds, but they kept sticking to the side & after numerous scrapings, I transferred the almonds to our also new Hamilton Beach food processor. After a few minutes, it formed a ball which went around & around & rocked the food processor so hard that the lid unlatched ! That really freaked me out. I kept going another few minutes, but gave up out of fear of ruining the machine. I ended up with a doughy paste, which will most likely be my only attempt at making almond butter. I don`t know if they had been dry or if I had used roasted almonds, if it would have made a difference.

I made a batch of this the other day that just refused to turn buttery! I have made it successfully before but this time I used almonds that I had soaked and dehydrated. Its just a thought but may be soaking affects the oil content? Seriously I was processing for over 20 mins and then I even took it out and put it in the Vitamix. Still nothing but a paste. I even added oil!

Patience is the key here, it also helps to have a food processor with a side scraper like I have here. It has a handle on top you can use to scrape the sides, saves you a lot of effort opening the top and I think that helps the almonds form to run continuously. Still I often am doing something else so I run it 5 minutes, run it again... eventually it comes together, and I don't use any oils. We use almond butter here to hold our granola bars together.

This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!

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